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Deborah Campbell: "Getting a preseasoned loin is the key. We get a g…" Read More
9Ingredients
30Minutes
360Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 1/2 lb. pork tenderloin
- 1 teaspoon coarsely ground pepper (coarsely)
- 2 Tbsp. olive oil
- 3 qt. water
- 1 1/4 cups orzo pasta (uncooked)
- 1/4 tsp. salt
- 6 oz. baby spinach (fresh)
- 1 cup grape tomatoes (halved)
- 3/4 cup crumbled feta cheese
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NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories360Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol90mg30% |
Sodium410mg17% |
Potassium750mg21% |
Protein32g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate29g10% |
Dietary Fiber2g8% |
Sugars2g |
Vitamin A60% |
Vitamin C20% |
Calcium15% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Deborah Campbell 2 years ago
Getting a preseasoned loin is the key. We get a garlic and herb loin. Spinach is a take it or leave it ingredient. We saute it rather then blanch it.
Tamara C. 5 years ago
Very nice. I added salt with the pepper on the pork. And salted my water for the orzo. The only change I made was to throw the spinach in with the pork just before adding the orzo. And I used a Mediterranean herb feta because that's what I had on hand.